h a salt eel, season it, and make a pudding for it with grated
bread, sweet herbs, and some fresh eel minced, put also the yolks of
hard eggs, an anchove wash'd & minc'd very small, some nutmeg, &
salt, fill the belly or not fill it at all, but cut it into quarters
or three of a side, and season them with nutmeg, ginger, and pepper,
lay them in your pie, and make balls and lay them upon the pieces of
Mullet, then put on some capers, prawns, or cockles, yolks of eggs
minced, butter, large mace, and barberries, close it up, and being
bak'd cut up the lid, and stick it full of cuts of paste, lozenges,
or other pretty garnish, fill it up with beaten butter, and garnish
it with slic't lemon.

Or you may bake it in a patty pan with better paste than that which
is made for pyes.

This is a very good way for tench or bream.

* * * * *
* * * *

SECTION XVI.

or,

The fourth Section for dressing of FISH.

_Shewing the exactest ways of dressing Turbut, Plaice,
Flounders, and Lampry._

_To boil Turbut to eat hot._

Draw and wash them clean, then boil them in white wine and water, as
much of the one as of the other with some large mace, a few cloves,
salt, slic't ginger, a bundle of time and rosemary fast bound up;
when the pan boils put in the fish, scum it as it boils, and being
half boil'd, put in some lemon-peel; being through boiled, serve it
in this broth, with the spices, herbs, and slic't lemon on it; or
dish it on sippets with the foresaid garnish, and serve it with
beaten butter.

_Turbut otherways calvered._

Draw the turbut, wash it clean, and boil it in half wine and half
water, salt, and vinegar; when the pan boils put in the fish, with
some slic't onions, large mace, a clove or two, some slic't ginger,
whole pepper, and a bundle of sweet herbs, as time, rosemary, and a
bay-leaf or two; scotch the fish on the white side very thick
overthwart only one way, before you put it a boiling; being half
boiled, put in some lemon or orange peel; and being through boil'd,
serve it with the spices, herbs, some of the liquor, onions, and
slic't lemon.

Or serve it with beaten butter, slic't lemon, herbs, spices, onions
and barberries. Thus also you may dress holyburt.

_To boil Turbut or Holyburt otherways._

Boil it in fair water and salt, being drawn and washed clean, when
the pan boils put in the fish and scum it; being well